Jalapeno Poppers

These are just delicious, if done properly, they are spectacular. The trick is to get the ratios right, not too much of a 'shell' (this could be a type of pastry -even a tempura batter -or a breadcrumb and flour 'shell'), yet not too little as it balances out the flavours - not only the heat, but the amount of jalapeno you get in one bite.

These are an all time favorite of mine (Rafikis in Cape Town make the most amazing poppers). I have tried various methods; grilling, baking, microwaving - with various pastries and the like, but this is the ultimate.

Ingredients:

A few jalapenos

x1 egg

Dash of milk

Flour

Corn flour

Bread crumbs (I used toast crumbs)

Feta and mozzarella or cream cheese (or any creamy cheese that you have)

Bacon bits (optional - to mix in the cheese)

Oil

Mix egg and milk in a bowl. Mix flour and corn flour in another bowl. Place fine breadcrumbs in another bowl or plate. Heat oil in a pan (these are meant to be deep fried, but i just fried them in some shallow oil and turned them, hence the triangular shape).

Lightly score jalapenos, then slit down the side - leaving the stems on. Remove all the seeds and white bits and set aside. Mix desired cheeses and stuff jalapenos (not too full , as they must still be able to close).

Now they are poppers. Flour the poppers thoroughly then dunk into the egg/milk mixture then the breadcrumbs. Leave for 10 minutes or so to dry and repeat egg/milk then bread. Leave to dry and repeat again if required. In very hot oil, place poppers until browned and crispy. Serve on their own or with a sweet-chili dipping sauce. Enjoy.